Recipe for Shahanshahi Murg [ Chicken ]

This Recipe is for Shahanshahi Murg.This is an exotic Chicken preparation which originates from Persia. This is a main course dish.

Preparation Time: 45 Minutes
Serves: 4-6 Persons

1 Kg Chicken (cut in pieces)
1 Cup Peanut Kernels
¼ Cup Raisins
4 Green Chilies
1 Table spoon Cumin seed
4 Table spoon Ghee or till oil
8 Cm pieces Cinnamon (broken into small pieces)
10 Green Cardamoms (cracked)
10 Small Onions (chopped fine)
Salt to taste

Soak the Peanut kernels for 4 hours, then peel and grind them to a fine paste
Wash and grind the raisins also to a fine paste.
Grind the chilies and cumin to a smooth paste.
In flat bottomed pan heat ghee, add cinnamon and cardamoms and stir for 30 seconds. Add Onion and fry till it is translucent.
Then add chicken pieces, Chili-Cumin paste and Salt.
Mix thoroughly and allow to cook over a slow fire till the chicken pieces are soft.
Add peanut paste and stir; cook for 5 minutes.
Finally add raisin paste and allow to simmer till the fat floats on to the top.
Serve hot with chapatti or rice.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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